update, how cooking recipe Brads West African Chicken Collard Green and Peanut Stew with 20 ingredients and 5 stages of easy cooking, which is tasty delicious.
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Good Afternoon every body, now you can make recipe Brad's West African Chicken, Collard Green, and Peanut Stew with 20 ingredients and 5 steps. Next this is how to cook, please read carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 5 stages of easy cooking Brad's West African Chicken, Collard Green, and Peanut Stew.
Ingredients all Brad's West African Chicken, Collard Green, and Peanut Stew
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Prepare 2 lbs : boneless chicken thighs, cubed.
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Needed 1 cup : seasoned flour.
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Needed 4 cups : chicken stock or reduced-fat low-sodium chicken broth.
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Prepare 1 cup : dry white wine.
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Needed 2 tablespoons : canola oil.
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Needed : Coarse kosher salt and freshly ground black pepper.
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Needed 1/4 cup : tomato paste.
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Prepare 1 : red bell pepper, seeded and chopped.
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Needed 2 : yellow chile peppers, minced.
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Prepare 2 : carrots, diced.
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Needed 1 : sweet onion, chopped.
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Prepare 3 : bay leaves.
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Needed 3 : garlic cloves, minced.
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Prepare 1 tablespoon : finely chopped fresh ginger.
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Needed 1/4 teaspoon : ground cumin.
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Needed 1/2 : cinnamon stick.
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Needed 1/2 cup : chopped cilantro.
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Needed 1/2 cup : lightly salted roasted peanuts.
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Needed 4 cups : loosely packed chopped collard greens.
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Prepare 2 : sweet potatoes, peeled and cut into 1/2-inch cubes.
If all main ingredients Brad's West African Chicken, Collard Green, and Peanut Stew it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Step by Step Cooking Brad's West African Chicken, Collard Green, and Peanut Stew
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Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside..
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At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute..
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To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well..
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Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer..
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Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy..
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